Homemade Vegetable Broth / Stock (Low sodium)

Monica H


Stop buying those cans of broth; making your own is SO EASY you'll freak. And, about one million times better for you, too.

This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in this recipe.


★★★★★ 1 vote

a bunch
5 Min
3 Hr


  • 11 c
  • 2
  • 2
  • 1
    green bell pepper
  • 1
  • 1
    yellow onion
  • 5 clove
  • 1 tsp
    kosher salt
  • 1 tsp
    soy sauce
  • 1/2
    fennel (optional)
  • ·
    handful of cherry tomatoes (optional)
  • 5-6
    green onions (optional)

How to Make Homemade Vegetable Broth / Stock (Low sodium)


  1. Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
  2. Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
  3. Chop off ends of garlic. Add to pot, peel and all.
  4. Add salt and soy sauce.
    (You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
  5. Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
  6. Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
  7. Strain away the vegetables, leaving a clean broth behind.

Printable Recipe Card

About Homemade Vegetable Broth / Stock (Low sodium)

Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #easy #broth

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